Soft, chewy oatmeal chocolate chip cookies made from scratch with old fashioned rolled oats and all the best ingredients!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
If you love chocolate chip cookies, you’re going to absolutely LOVE these oatmeal chocolate chip cookies! I don’t know about you but I’m not a fan of oatmeal raisin cookies. Raisins in my cookies? No thank you. That’s why I made these oatmeal cookies with chocolate chips instead of raisins. OH YEAH!
For this recipe, we’re using Bob’s Red Mills Old Fashioned Rolled Oats. They are 100% whole grain, non-GMO, high fiber, and kosher. These oats are freshly milled from the highest quality oats available anywhere.
They contain a special type of fiber that is especially good for the reduction of cholesterol called beta-glucan. Beta-glucans also aid in the support of the immune system and can help regulate blood sugar.
I’ve been using Bob’s rolled oats for years. They are my go-to for breakfast and for cookies like these! These oatmeal chocolate chip cookies contain more protein and fiber compared to other cookies. And that’s a win in my book!
How To Make Oatmeal Chocolate Chip Cookies From Scratch
- Make the cookie dough. In a mixer, cream butter and sugar. Add egg and vanilla. Mix until well combined. Add flour, Bob’s Red Mill Old Fashioned Rolled Oats, baking powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chocolate.
- Form the cookie dough balls + chill. Using a cookie scoop, scoop dough and form into 1″ balls. Place on a baking sheet and refrigerate the dough balls for 1 hour. You can freeze any leftover dough for future use.
- Bake the cookies! When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet. Bake for about 10-11 minutes until the edges are golden brown. Sprinkle with flaky sea salt.
How easy was that!
These cookies taste nutty and sweet. They are slightly crispy on the edges and soft and chewy in the middle. They’re perfect!
How Do You Keep Oatmeal Chocolate Chip Cookies Soft?
It’s important you let the cookies cool for 5 minutes after you remove them from the oven. It’s ok if they are a little on the raw in the middle, they will continue to bake/harden as they cool. Once they are cool, place them in an airtight container and store them in the fridge to keep them soft.
Ingredients
- 1/2 cup unsalted butter, room temp (1 stick)
- 1 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 6 ounces roughly chopped dark chocolate or dark chocolate chips
- Flaky sea salt for garnish
Instructions
- In a mixer, cream butter and sugar. Add egg and vanilla. Mix until well combined. Add flour, Bob’s Red Mill Old Fashioned Rolled Oats, baking powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chocolate.
- Using a cookie scoop, scoop dough and form into 1" balls. Place on a baking sheet and refrigerate the dough balls for 1 hour. You can freeze any leftover dough for future use.
- When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.
- Bake for about 10-11 minutes until the edges are golden brown. Remove from oven and let them cool for 5 minutes. It's ok if they are a little on the raw in the middle, they will continue to bake/harden as they cool. Sprinkle with flaky sea salt and enjoy!
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
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